Serves 4


  • 3/4 cup white wine vinegar
  • 1 Tbsp. sugar
  • 1/2 small red onion, diced (about 1 cup)
  • 1/2 English cucumber, seeded, diced (about 1 cup)
  • 3 Tbsp. extra-virgin olive oil
  • 3/4 tsp. dried oregano
  • 1/4 tsp. crushed red chili flakes
  • One 15-ounce can chickpeas, rinsed, drained
  • 1 cup multicolored cherry tomatoes, halved
  • 4 pepperoncini, thinly sliced into rings
  • 1/2 head romaine lettuce, thinly sliced
  • 1/4 small head radicchio, thinly sliced
  • 4 ounces provolone, diced
  • 1 tsp. kosher salt, plus more to taste

  • Directions

    Active time: 15 minutes
    Total time: 20 minutes

    In a small saucepan over medium-high heat, bring vinegar, sugar, 1 tsp. salt, and 1 Tbsp. water to a boil. Remove from heat and add onion and cucumber. Set aside to cool to room temperature. Drain pickled vegetables, reserving pickling liquid.

    In a large serving bowl, whisk oil, oregano, chili flakes, and 3 Tbsp. pickling liquid. Add drained pickled vegetables, chickpeas, tomatoes, and pepperoncini. Top with romaine lettuce and radicchio, then with provolone. Cover and chill until ready to serve.

    Before serving, toss salad, season with salt and pepper, and serve immediately. Salad can be assembled, without tossing, up to 4 hours ahead, covered and refrigerated.


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